Do You 'Grill' or 'Cook Outside'?

I cook outside whenever we can fit it in our schedule. 

Considering I have two eggs, a blackstone, two induction eyes and a deep fryer in the garage, I guess I cook outside. 4-7 times a week. 

I hear you. I classify by what and how I'm cooking. Cooking is the umbrella under which grilling, barbecueing, fall under. In your egg you will also bake pizza, casseroles, ect

Even before the Egg I've cooked outside year round  - including in Vermont, Massachusetts, and PA. Now I just Egg, which says it all!

I cook on the egg 2-3 times per week and always make enough so we have leftovers a few more nights during the week.  The weather never stops me and I have cooked in rain and snow 12 months of the year.

RRP said:

I'm surprised no one has mentioned the term I use - "I egg" it just rolls right off my tongue - either I will cook inside on the stove or occasionally use the oven, but when I'm outside I either say I'm going "to egg" or "I'll egg" that.

My friend that was used much more when we were just learning this game. 

Kayak said:

Thanks for the fast responses. I do half the cooking, but since the gas grill went to a scrapper, it's strictly me outdoors. We have an uncovered patio, so it's definitely weather affected here in SC PA. In my mind I see us eating on the patio, while various courses come off the egg and nice bottles drain. In reality, it's prep, prep, prep.. oh sh#t, rush, rush, rush, and another frustrating cook. Is there a time when it start to come together?

Your planning and rhythm will get better.

Outside in or inside out...I cook. 

To answer in the spirit of your posted question, I cook outside as often as possible, and it seems to cover all semantics for the use of a lump fueled ceramic komodo.
Occasionally I will SV chops or chicken breasts, but I finish them cooking outside on the egg.
This is really a shame, as I reflect on the reason why we demolished and rebuilt our kitchen. Without realizing it, We designed it more for convenience of cooking on the BGEs, and less so for the convenience of cooking in the kitchen. Don't get me wrong, it still works well when we use the kitchen to cook in, but looking at it now, there could have been a couple more things I could have done to make it better.
To answer your other question regarding an eventual smooth process; Trust me, it does come together. I think if you do anything, its success starts with prep. Learn how to invest your time wisely, and it is successful. If you do not, outdoor cooking area or not, the chances for a meal, you are happy with, will be less likely. 
Keep on egging.

Kayak said:

Thanks for the fast responses. I do half the cooking, but since the gas grill went to a scrapper, it's strictly me outdoors. We have an uncovered patio, so it's definitely weather affected here in SC PA. In my mind I see us eating on the patio, while various courses come off the egg and nice bottles drain. In reality, it's prep, prep, prep.. oh sh#t, rush, rush, rush, and another frustrating cook. Is there a time when it start to come together?

Don't worry, it will start to come together soon! I do a lot of prep the night before and do final prep after I light the egg (while waiting for it to come up to temp). I also prep veggies and side dishes while the main course is cooking. I live nearby and don't mind cooking in all sorts of weather, (our egg is right outside the back door). Have Fun!

focus on your prep skills, light the egg ahead of time, dont rush, dont panic, dont frustrate   sometimes i light the night before, drop a butt in at 4 am, go off in the boat 8 or so hours, get home, crack a beer and go check on things.  the prep was a killer for me, im light speed from where i was when i first got an egg.  theres diced onions in the freezer ready to go, theres sharp cheddar in strips frozen ready to be grated inthe food processor, ginger gets food processed now as well as grating it by hand is a nightmare, sous vide is a no brainer. i know when i first got the egg my dishes were out of control prep wise, ive toned that down. adding a black stone griddle simplified things as well, light, cook some smashburgers and be eating is a couple minutes start to finish.

I egg or cook......rarely grill.

I got my egg 6 months ago I cook on it 4 to 6 days a week. In January I picked up a blackstone and that takes over the duty the other days. Living in Montana I am dealing with cold and snow and it is worth it!! My wife and daughters have been very happy with the results. My egg seems to be holding up well to the use.